Turtle Thumbprint Cookies

November/December 2018 Dig In the Big Y Magazine
Recipe By:
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Turtle Thumbprint Cookies
Serving: Serves 20
Prep Time: 20 Minutes
Cook Time: Bake 12 Minutes, Chill 1 Hour
Turtle Thumbprint Cookies
Recipe By: Logo Site

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INGREDIENTS

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1 cup Big Y all-purpose flour

1/3 cup unsweetened cocoa powder

¼ tsp. Big Y salt

1 stick Big Y butter

2/3 cup Big Y sugar

1 Big Y large white egg, separated

2 Tbsp. Big Y milk

1½ tsp. Big Y pure vanilla extract

1½ cups pecan chips

1 cup caramel candies

2 Tbsp. Big Y half and half

-sea salt

½ cup white chocolate chips, melted

DIRECTIONS

In a medium bowl, combine flour, cocoa and salt; set aside. In a large bowl using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add egg yolk, milk and vanilla and mix well. Stir in flour mixture, just until combined. Chill dough in the refrigerator for 1 hour. In a small shallow bowl, whisk egg white until frothy. Place pecan chips in another shallow bowl. Preheat oven to 350ºF. Remove dough from fridge and roll into small balls. Roll each dough ball in the frothy egg whites and then roll and press in the pecan chips. Place on a greased baking sheet. Use the back of a small measuring spoon to make an indentation in the center of each dough ball. Bake for 12 minutes or until set. As the cookies come out of the oven, gently re-press the indentations with a small spoon and let cool on wire racks. Place caramels and half and half in a microwave-safe bowl. Microwave at 30-second intervals, stirring after each interval, until caramel is melted. Pour small spoonfuls of caramel into the indented cookies; let cool. Top with a sprinkle of sea salt and a drizzle of melted chocolate.

Nutrition facts:

Nutrition Information Per Serving Calories: 220 (Calories from Fat: 135); Total Fat: 15g (Saturated Fat: 5g); Protein: 3g; Total Carbohydrates: 22g (Dietary Fiber: 1g; Sugars: 15g); Cholesterol: 24mg; Sodium: 89mg
 
Cook Time: 2 1/2 hours
 
Cook Time: 1 hour (including chilling)
 
Cook Time: 2 3/4 hours (including 1 1/2 hours cooling time)